food

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Weekly bread (hexbear.net)

submitted 1 month ago* (last edited 1 month ago) by StillNoLeftLeft@hexbear.net to c/food@hexbear.net

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This weeks daily bread for our household. This time the dough was in the fridge overnight as I was too tired to shape the breads last night.

This is our trusty oatmeal (porridge), spelt & wheat sourdough. It's just flour, oats, water, salt and olive oil.

The slices are going into the freezer, left the other loaf to be eaten first.

I love using pre-cooked oats in a bread recipe. The method has it's own word in my language and the closest word for it in English is "scalding". It makes the bread nice and soft and extends shelf-life.

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[–] StillNoLeftLeft@hexbear.net 2 points 1 month ago

Same, it's so much better, a lot cheaper and the ingredients can be a lot better and still not that expensive. I used to work in a big bakery, a smaller artisan one and had a small sourdough micro-bakery just before covid and the industrial methods of baking are honestly a bit depressing, but of course very effective (in the capitalist sense). Not much fermentation happens, modern yeast is so incredibly well selected for just proofing and speed. Big factory baked bread tends to be very boring or tasteless as a result. And often hard on peoples tummies. So yeah no, I'll bake my own. Only bread I sometimes buy is rye, because you can still get ones that are made by long fermentation.

I buy this organic spelt flour in a bakery sized 20kg bag, lol. Then we bake from it for like half a year.